Recipe Serves 8
Although lamb is a traditional dish for Spring, I love it at all times of the year. And the combination of rack of lamb and mushrooms is just wonderful. There are lots of ways to use this rich, smoky and slightly sweet morel butter: soften it and spread it on slices of bread, then toast them in the oven, or dab the butter on sautéed chicken or duck breasts or pan-fried pork, lamb chops or steak. Ingredients • Two 8-rib racks of lamb, denuded, frenched • Salt and freshly ground pepper• 1 tablespoon Extra-virgin olive oil• 3 garlic cloves • 2 thyme sprigs Directions 1. Preheat the oven to 350°. Season the lamb racks with salt and pepper. Tuck garlic and thyme sprigs underneath. In a large ovenproof skillet, heat 1 tablespoon of the olive oil until shimmering. Add 1 of the lamb racks and cook over moderately high heat until browned all over, about 10 minutes. Transfer the lamb to a platter and brown the other rack. Return both of the lamb racks to the skillet with the ribs pointing up. Roast the lamb 10 minutes for medium rare, or until an instant-read thermometer inserted in the center of the meat registers 130°. Transfer the lamb to a cutting board, cover loosely and let stand for 10 minutes before slicing. 2. Cut the lamb into double chops between the ribs and top with the morel and prune butter.Whipped Mushroom and Prune Butter Makes about ¾ cup • 1 oz dried mushrooms • 1/2 cup boiling water• 1 tablespoon extra-virgin olive oil• 1 shallot, minced• 1 stick (4 ounces) unsalted butter, softened• 2 pitted prunes, finely chopped• 2 teaspoons Madeira• Salt and freshly ground pepperDirections 1. In a heatproof bowl, soak the mushrooms in the boiling water until softened, about 20 minutes. Rub them to remove any grit, then lift them out and finely chop. 2. In a small skillet, heat the olive oil. Add the shallot and cook over low heat until softened but not browned, about 4 minutes. Let cool to room temperature. 3. In a medium bowl, using a handheld mixer at medium speed beat the butter with the mushrooms, shallot, prunes and Madeira until well blended, light and fluffy. Then, season with salt and pepper. Use at once or scrape the butter into a log shape on plastic wrap and roll it up in the plastic. Refrigerate until ready to use, or freeze for up to 1 month.
--Marcia Kiesel
This recipe is adapted from Food and Wine and originally appeared in April 1999. D’ARTAGNAN’S GLORIOUS GAME COOKBOOKwritten by Ariane Daguin, George Faison, and Joanna Pruess. Click here to order the complete set of recipes!
